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Economies and Cultures
This book introduces economic anthropology to countries where it has never been taught before, including Vietnam, China, Brazil, Argentina, and Italy. It identifies the fundamental practical and theoretical problems that give economic anthropology its unique strengths and vision.
Home Cooking in the Global Village
Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
Household Ecology
Development and economic change are often seen as destructive to the family and to other traditional forms of social organization. Wilk's study of household ecology reveals that the Kekchi Maya of Belize have responded by creating new forms of family organization, working together to face challenges posed by development. Not merely survivors of an ancient splendor, the Kekchi Maya build upon their rich heritage to approach such problems as ethnic strife and rainforest destruction as creative agents. Wilk combines a wealth of detail on agricultural calendars, hunting practices, land tenure, and labor exchanges in a general interpretation of cultural and ecological transformation. He provides ...
Fast Food/slow Food
Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.
The Household Economy
This book focuses on the economic decisions that must be made in the household. It states that domestic activities are commonly grouped into two primary types, one having to do with social reproduction, the other with the production and consumption of foods.
Exploring Everyday Life
The numerous tasks and routines that shape our daily existence can seem mundane, even invisible—and yet they play an extremely powerful role in structuring and reproducing society. Exploring Everyday Life casts light on these so-called trivialities, serving as both a guide to the invisible world of the everyday and an instruction manual for first-time explorers. Ehn, Lofgren, and Wilk demonstrate how to use a broad array of ethnographic tools to discover, map, and document new and unexplored territories and guide readers through the process of cultural analysis. Their concrete examples shed light on how a study or paper assignment can evolve and point to how cultural analysis of everyday life can be practically applied in business, government, and other arenas outside of academia.
Time, Consumption and Everyday Life
Has material civilization spun out of control, becoming too fast for our own well-being and that of the planet? This book confronts these anxieties and examines the changing rhythms and temporal organization of everyday life. How do people handle hurriedness, burn-out and stress? Are slower forms of consumption viable? This volume brings together international experts from geography, sociology, history, anthropology and philosophy. In case studies covering the United States, Asia and Europe, contributors follow routines and rhythms, their emotional and political dynamics and show how they are anchored in material culture and everyday practice. Running themes of the book are questions of coordination and disruption; cycles and seasons; and the interplay between power and freedom, and between material and natural forces. The result is a volume that brings studies of practice, temporality and material culture together to open up a new intellectual agenda.
Seafood
Seafood draws on controversial themes in the interdisciplinary field of food studies, with case studies from different eras and geographic regions. Using familiar commodities, this accessible book will help students understand cutting-edge issues in sustainability and ask readers to think about the future of an industry that has lain waste to its own resources. Examining the practical aspects of fisheries and seafood leads the reader through discussions of the core elements of anthropological method and theory, and the book concludes with discussions of sustainable seafood and current efforts to save what is left of marine ecosystems. Students will be encouraged to think about their own seafood consumption through project assignments that challenge them to trace the commodity chains of the seafood on their own plates. Seafood is an ideal book for courses on food and culture, economic anthropology, and the environment.
Teaching Food and Culture
With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food
